4-Ingredient Oreo Balls (No-Bake Recipe)

5 from 1 vote

4-Ingredient Oreo Balls (No-Bake Recipe)

You won’t believe that these Oreo balls are made with just 4 simple ingredients and require no baking at all! Take a bite through the smooth chocolate shell, and into the sweet, chewy center and you'll be hooked!

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: truffles

Calories: 71kcal

Author: Christina

Ingredients

36 regular Oreo cookies not Double Stuf
8 ounces full-fat brick cream cheese softened to room temperature
12 ounces baking chocolate coarsely chopped
¼ teaspoon coconut oil or vegetable oil
optional for garnish: sprinkles, Oreo crumbs, melted chocolate

Instructions

Make the filling: Place the Oreos, the entire cookies—filling and all, in a food processor or blender. Pulse into a fine crumb, like sand.
Using the food processor if it's large enough or a stand mixer fitted with a paddle attachment, beat/pulse the Oreo crumbs with the cream cheese until combined.
Using a Tablespoon, scoop a spoonful of the mixture and, using your hands, roll into a ball. Place the balls on a baking sheet lined with parchment paper. If the mixture is extremely sticky refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for 30 minutes.
Melt the chocolate: Place the chopped chocolate and oil in microwave-safe bowl or 2-cup liquid measuring up—it's perfect for dipping. Melt in 30-second increments in the microwave, stirring after each, until completely melted and smooth. Set the chocolate aside for 5 minutes to cool slightly before dipping, otherwise it will melt the shaped balls.
Coat the balls: Working with one Oreo ball at a time, submerge it into the melted chocolate and swirl to coat, and carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let the excess chocolate drip off. Use a toothpick or fork to slide the ball off of the fork and onto the baking sheet, or if using the dipping tool, turn upside down to release. If desired, top with sprinkles or Oreo crumbs while the chocolate is still wet.
Refrigerate the balls for at least 1 hour to allow the chocolate to set. Once the chocolate is set, store them in an airtight container in the refrigerator, layered with parchment paper, for up to 2 weeks.

Notes

Make Ahead Instructions: You can begin this recipe 1 day in advance. The shaped balls can be chilled for up to 3 days prior to coating with chocolate.
Freezing Instructions: You can freeze the shaped balls or finished Oreo balls for up to 3 months. Thaw overnight in the refrigerator.
Oreos: This recipe is for 36 standard Oreo cookies and works with regular or golden Oreos.
Cream Cheese: Be sure to use brick cream cheese, not the spreadable kind in the tub.
Oil: Adding the oil helps thin out the chocolate slightly for easy coating. You can use vegetable or coconut oil.
Chocolate: For the best results, use "baking chocolate" bars like Baker's or Ghirardelli brand.

Nutrition